Name: Sea Urchin Steamed Scallops
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g scallop; 100g egg; 100g warm water; 20g Rice noodles; 10g Sea urchin; 20g oil; 10g garlic; 2g green pepper; 2g Red pepper; 15g Steamed Fish Soy Sauce

Sea Urchin Steamed Scallops

by Soft blue crystal

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

When I received the scallops, they were still fresh, full of the smell of the sea. There are a lot of small scallops, and it is really strenuous to clean. It took five hours from prying out the scallops, to cleaning the internal organs and skirts, and finally to the dirty things. It’s not easy to have a seafood meal!
Fresh and sweet sea urchin meat, steamed together with fragrant scallops, add a spoonful of soft steamed eggs to each shell after the pan, add garlic and red pepper on the surface, drizzle with hot oil, and finally pour some steamed Fish soy sauce, wow, this delicious, creamy, tender and sweet taste is truly unparalleled!

Sea Urchin Steamed Scallops

1. The scallops are shelled, guts and skirts removed, and washed.

2. The cleaned scallop meat is very fresh and clean.

3. Beat the eggs into a bowl and add warm water.

4. Beat evenly with a whisk.

5. After sieving, pour into a shallow dish, cover the surface with plastic wrap, and steam for 8 minutes on the pot.

6. After the time is over, remove the plastic wrap, observe whether the egg is solidified inside, and cover it for later use.

7. Clean the scallop shells, soak the fans in advance, and place them on the scallop shells.

8. Serve the scallop meat.

9. Place the scallop meat next to the scallop meat.

10. Put some water in the cast iron pot and put it on the steaming rack.

11. Place the plate on top of the steaming rack.

12. Add another spoonful of custard next to each scallop meat.

13. Sprinkle the minced garlic and green and red pepper on top.

14. Heat the oil and use a spoon to drizzle the garlic on each scallop.

15. Finally, top each shell with steamed fish soy sauce.

Tips:
1. Use warm water for steamed egg custard. Overheating will blanch the egg liquid into egg flowers.
2. The eggs must be sieved and covered with plastic wrap so that the surface will be as smooth as a mirror.
3. The garlic should be less, or spread out flat, not piled together, so that the hot oil will not be dripped, and it will taste spicy.
4. Be sure to use Lee Kum Kee's steamed fish soy sauce, this soy sauce tastes best with scallops.
5. I bought the sea urchin from the Internet. I usually freeze it and keep it.